directions

1

Cook and drain your pasta.

2

Make the dressing for it.

3

In a bowl~ 5 tablespoons red wine vinegar

4

6 Tablespoons olive oil, 3Tablespoons mayo and 4 minced garlic cloves ,1/4 teaspoon chili flakes, 1/2 teaspoon salt and pepper, 2 Tablespoons pepperoncini juice from the jar. Whisk together then takeout 1/4cup of the dressing in a skillet and add the sliced mushrooms to that. Cook the mushrooms until browned in the dressing. Set aside.

5

Add the dressing to the cooked and drained pasta and stir .

6

Now add in the cooked mushrooms,the chopped roasted red peppers,the chopped pepperoncinis,the diced salami and cheese and the basil. Stir all together and then put in the fridge and let sit till chilled.

Source:Maryann Howell

Recipe Notes

Artichoke hearts and olives would also make good additions. Reallywhatever you like in an antipasta wouldbe goodin this.The secret to robst flavor is letting the hot pasta soak up the dressing.And do not rinse your pasta!